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Title: Coconut Pistachio Pie
Categories: Five, Pies, Desswerts, Nuts
Yield: 6 servings

2 1/2 c Sweetened shredded coconut;
- lightly toasted
1/3 c Butter; melted
2 c Cold milk
6 13/16 oz (2 boxes) instant pistachio
- pudding mix
1 c Whipped topping
Chopped pistachios; opt

In a small bowl, combine coconut and butter. Press onto
the bottom and up the side of a greased 9-in. pie plate.
Refrigerate for at least 30 minutes or until firm.

In a small bowl, whisk milk and pudding mixes for 2
minutes. Let stand for 2 minutes or until soft-set.
Spread 1-1/2 cups over crust.

Fold whipped topping into remaining pudding; spread over
pie. If desired, sprinkle with chopped pistachios. Cover
and refrigerate at least 2 hours before serving.

Taste of Home Test Kitchen

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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